Slow Cooker Beef Ramen
Tender chunks of beef are slow cooked with mushrooms in a flavorful broth, then combined with snow peas and ramen noodles in this light yet hearty soup.
Servings: 8 servings
Calories: 515kcal
Ingredients
- 2 pounds stew meat
- 2 tablespoons canola oil
- 1 small onion diced
- 4-6 cloves garlic minced
- 1 tablespoon fresh chopped ginger
- 8 cups low-sodium beef broth
- 8 ounces mushrooms sliced
- 1/4 cup soy sauce
- 1 tablespoon fish sauce
- 2 teaspoons sesame oil
- 8 ounces snow peas
- 1 tablespoon lime juice
- 3-4 green onions chopped
- 3-4 packages ramen noodles
- Fresh chopped cilantro for garnish
- Chile oil for garnish
Instructions
- Season stew meat with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Add stew meat, working in batches so as not to crowd the pan, and sear until well browned. Transfer to a lightly greased slow cooker.
- Add the onion, garlic, ginger, beef broth, mushrooms, soy sauce, fish sauce and sesame oil to the slow cooker with the beef. Cover and cook on low for 8 hours.
- About 30 minutes before serving, add the snow peas, lime juice and green onions to the slow cooker and stir to combine.
- Meanwhile, cook the Ramen noodles according to package directions. Place cooked noodles in individual bowls and ladle the soup over top. Garnish with chopped cilantro and a splash of chile oil, if desired.
Nutrition
Serving: 1g | Calories: 515kcal | Carbohydrates: 34g | Protein: 47g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 14g | Cholesterol: 112mg | Sodium: 2004mg | Fiber: 3g | Sugar: 4g